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Recipe by Emporion
A tasty winter main course typical of Lazio cuisine, combining the aroma of lamb with the intense flavor of peeled tomatoes and the aroma of sage.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: In the hot oil flavored with the peeled garlic clove, crushed with the proper utensil, brown the pieces of lamb over high heat, turning them with a spatula.
Step 2 of 4: Add the peeled onion, cut into thin slices; when it is soft, add the chopped tomatoes and the washed sage.
Step 3 of 4: Add salt and pepper.
Step 4 of 4: Cook the lamb for about 1 hour, adding a few tablespoons of hot water from time to time.
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel
In gray: not detected
| Average values | Per serving501 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 3,163 kJ756 kcal | 631 kJ151 kcal |
| Fat | 58.55 g | 11.68 g |
| of which saturated fatty acids | 28.12 g | 5.61 g |
| Carbohydrates | 8.97 g | 1.79 g |
| of which sugars | 8.97 g | 1.79 g |
| Fibre | 2.36 g | 0.47 g |
| Protein | 47.92 g | 9.56 g |
| Salt | 0.25 g | 0.05 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
